Roast Pork Fried Rice Recipe: Wok-Tossed Savory Bites With Crispy Pork

There’s something deeply satisfying about transforming leftover roast pork into a flavor-packed fried rice. This dish brings together tender, crispy pork and perfectly cooked grains in a wok-tossed creation.

I’ve perfected the balance of savory and umami, ensuring each bite delivers rich flavor and ideal texture. Simple ingredients and a hot pan make this a go-to for busy weeknights.

Ingredients for Roast Pork Fried Rice

Transform leftovers into this wok-tossed creation with crispy pork and savory rice.

The roast pork is key—leftover, chilled, and diced ensures it stays crispy when fried. Jasmine rice is ideal for its slightly sticky texture, but any long-grain works. Use day-old rice (or spread freshly cooked rice on a tray to cool quickly). Asian markets often carry the best oyster sauce and toasted sesame oil. For the pork, a well-marbled roast yields the most flavorful results when reheated.

No roast pork? Char siu or BBQ pork from a Chinese takeout works perfectly. Vegetarian? Swap in extra-firm tofu pressed and cubed. Short on time? Pre-minced garlic and ginger from a jar are acceptable, though fresh delivers superior flavor. The peas can be swapped for diced bell peppers for added crunch. Always taste before final seasoning—sodium levels vary by soy sauce brand.

Fried rice is best served immediately but keeps well for 2-3 days in the fridge. Reheat in a skillet with a splash of water to restore moisture. The aromatics (ginger, garlic, green onions) lose potency quickly, so prep them fresh. Freezes for up to 1 month, though the rice texture softens slightly upon thawing.

Step-by-Step Instructions for Roast Pork Fried Rice

Master the wok technique to achieve perfectly crispy pork and evenly charred rice every time.

Step 1: Prepare and Scramble the Eggs

Heat 1 tablespoon of the neutral cooking oil in a wok or large skillet over medium-high heat until it shimmers. Add the 2 whole large eggs and immediately start stirring with a spatula to create soft, fluffy curds. Cook for 30-45 seconds until just set but still slightly runny.

Remove the eggs from the wok and set aside. This two-stage cooking prevents overcooking and ensures silky texture. Wipe the wok clean with a paper towel to remove any residue—this maintains the high heat needed for proper stir-frying.

Step 2: Stir-Fry the Aromatics and Vegetables

Heat the remaining 1 tablespoon neutral cooking oil in the wok over high heat until smoking. Add the whites of the 4 whole green onions, 3 cloves minced garlic cloves, and 1 tablespoon grated fresh ginger root. Stir-fry for 15-20 seconds until fragrant but not browned.

Add the medium diced carrot and 0.75 cup thawed frozen peas. Stir-fry for 1-2 minutes until the carrot begins to soften slightly but retains a slight crunch. The peas will heat through quickly—don’t overcook or they’ll lose their vibrant color and texture.

Step 3: Combine Rice and Pork with Sauces

Add the 3 cups chilled jasmine rice to the wok, breaking up any clumps with your spatula. Press the rice into the hot surface and let it sit undisturbed for 20-30 seconds to develop a slight crispness. Stir-fry for 1-2 minutes until the rice is heated through and beginning to toast.

Incorporate the 2 cups diced cooked roast pork and the scrambled eggs. Drizzle the 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 0.5 teaspoon salt, and 0.25 teaspoon white pepper evenly over the mixture. Toss everything together vigorously for 1-2 minutes until the rice is uniformly coated and beginning to crisp at the edges.

Step 4: Finish and Garnish

Remove from heat and stir in the 1 teaspoon sesame oil. The residual heat will bloom the sesame flavor without overcooking it. Taste and adjust seasoning if needed—remember the soy and oyster sauces are already salty, so go easy with additional salt.

Garnish with the green tops of the green onions. The contrast of the bright green against the golden rice and pork creates visual appeal while adding freshness. Serve immediately while the pork retains its crispness and the rice maintains its texture. The ideal bite should have a balance of crispy pork, tender vegetables, and rice with a slight toasted quality.

Perfect Pairings for roast pork fried rice

Beer Pairings

A crisp Asian lager like Singha or Tsintgtao cuts through the richness with its clean, refreshing finish. The light malt profile won’t compete with the dish’s savory notes.

Wine Options

For white wine lovers, a chilled Riesling Kabinett from Germany offers bright acidity and subtle sweetness that complements the umami flavors. I love how its citrus notes refresh the palate between bites. 🍷

Non-Alcoholic Choices

Jasmine tea (hot or iced) enhances the rice’s floral undertones, while its subtle sweetness balances the salty pork. Ginger beer brings a spicy kick that pairs well with the ginger in the dish.

Side Dish Ideas

A simple cucumber salad with rice vinegar and sesame seeds adds crunch and acidity. I toss 1 English cucumber with 1 tbsp vinegar and ½ tsp sugar for the perfect contrast. 🥗

Extra Toppings

Add crushed peanuts for texture or sriracha for heat at the table. A fried egg on top creates a luxurious touch—I often serve it this way for brunch. The runny yolk coats the rice beautifully.

Frequently Asked Questions